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  • Lamb chops

    From Bryan Simmons@bryangsimmons@gmail.com to rec.food.cooking on Thu Sep 3 18:13:14 2026
    From Newsgroup: rec.food.cooking

    https://photos.app.goo.gl/Nv7Uei1aWZGvKAD3A
    The heat index was well over 110F, but these things merited fire.
    I also got two USDA Prime strip steaks to do the same to tomorrow to
    take over to the parents' house. They are beautifully marbled, and I'll
    post pix.
    --
    --Bryan https://www.instagram.com/bryangsimmons/

    For your safety and protection, this sig. has been thoroughly
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    "Most of the food described here is nauseating.
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  • From Damon Cloche@b@ke.bread to rec.food.cooking on Thu Sep 3 22:47:23 2026
    From Newsgroup: rec.food.cooking

    On Thu, 3 Sep 2026 18:13:14 -0500
    Bryan Simmons <bryangsimmons@gmail.com> wrote:

    https://photos.app.goo.gl/Nv7Uei1aWZGvKAD3A
    The heat index was well over 110F, but these things merited fire.
    I also got two USDA Prime strip steaks to do the same to tomorrow to
    take over to the parents' house. They are beautifully marbled, and
    I'll post pix.


    +1

    Those are spot on - lamb takes flame better than most beef.

    It's the bone and fat - that's why it stays so nice and rare to center.

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